Well a true dego knows it's called "gravy" i,e, Sunday Gravy if it has meat. And that gravy is cooked slowly with all the nicely browned hunks of meat i.e. the braciole, neck bones, spare rib trimmings, meat balls and sausage, slowly simmered to perfection and ladled over mostacolli, rigaone, or some other ribbed tubular pasta. "Sauce" i.e. marinara has no meat. There are 2 schools of thought long simmer or a shorter cook, and a little spicier. In both I usually will ad about 1/4 cup of vodka. Ads no flavor but helps meld the fat based flavors of the tomatoes and everything else. Cooks out and leaves no after taste. I use that instead of putting in wine as wine ads a heaviness in some cases I don't find as pleasant. Anyway being old school Italian I don't go in for all these weird additions and changes. Also than one of the great joys of Sunday gravy is eating the gravy meat after the pasta course but before the roast comes to the table